I am a southern girl. I grew up staying at my grandparent’s house during the day while my parents worked. They had a huge garden, and we would often go out in the morning and pick the vegetables we would eat later that afternoon. I always loved my grandmother’s green beans. So much so that when I was in college and had a kitchen on my own, I made them all the time. We still eat green beans at least once a week, and over the years I have perfected my recipe so that they taste so much like my grandmother’s. I’ve never actually measured what I put in them until last week after I had gotten so many comments asking how I prepared mine. Now that I have it written down, I thought I’d share with you. Besides adding the ingredients listed below, the key is to boil these suckers until there is hardly any liquid left in the pot. You can make them faster by turning the stove to high heat, or slower by cooking on low. The Italian dressing also gives it a nice flavor. These Southern Green Beans pair nicely with BBQ Chicken with Bacon & Cheese, Chicken Lombardy, or Keto Pot Roast.

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